Chicken
Old Fashioned Chicken Pot Pie Recipe
An old fashioned chicken pot pie recipe means a double crust, a whole chicken poached for its stock, and no shortcuts anywhere in the sequence.
It takes about three hours, most of it unattended. What you get for the extra time is a stock with real body, meat that has not dried out, and a bottom crust that holds together under a spoon.
Below you will find the ingredient table, a pastry guide, step-by-step directions, tips, variations, serving ideas, troubleshooting, storage guidance, and six common questions.
Table of Contents
Key Takeaways for This Old Fashioned Chicken Pot Pie Recipe
- Poach a whole chicken and use that liquid as the stock.
- Blind bake the bottom crust; this is the step people skip.
- A chicken pot pie recipe with pie crust top and bottom needs a vented lid.
- Cool the filling completely before the top goes on.
- Bake at 400°F for 45 to 50 minutes.
- This old fashioned chicken pot pie recipe serves eight.
What Makes It Old Fashioned
Three things separate this from a modern weeknight version: the stock is made rather than poured from a carton, the fat comes from the chicken itself, and there is a bottom crust as well as a top.
Poaching a whole chicken produces a stock with gelatin in it, which is what gives the finished filling body without needing much flour. That texture is the actual point of the traditional method.
The double crust is the other half. A chicken pot pie recipe with pie crust on the bottom eats differently from a top-only pie, provided the base is blind baked first.
The Traditional Method at a Glance
Here is what an old fashioned chicken pot pie recipe looks like before you start.
| Detail | Value |
|---|---|
| Poaching | 90 minutes |
| Prep | 30 minutes |
| Blind bake | 15 minutes at 400°F |
| Bake time | 45 to 50 minutes |
| Total | about 3 hours |
| Yield | 8 servings |
The shopping list for an old fashioned chicken pot pie recipe is longer than most, because the stock is part of the recipe rather than an ingredient you buy.
Ingredients
The list for an old fashioned chicken pot pie recipe is longer because the stock is part of it.
| Ingredient | Amount | Why it matters |
|---|---|---|
| Whole chicken | 1 (about 4 lb) | Gives both meat and stock. |
| Water | 10 cups | For poaching. |
| Carrots | 4 (2 for stock, 2 for filling) | Split between the two stages. |
| Celery | 4 stalks | Same split. |
| Onions | 2 | One for stock, one for filling. |
| Bay leaves | 2 | For the poaching liquid. |
| Peppercorns | 1 teaspoon | For the poaching liquid. |
| Butter | 6 tablespoons | For the roux. |
| All-purpose flour | ⅓ cup | Less than usual; the stock has body. |
| Heavy cream | 1 cup | Traditional richness. |
| Frozen peas | 1 cup | Added at the end. |
| Fresh thyme and parsley | 2 tablespoons | Classic pairing. |
| Pie crust | 2 (top and bottom) | A homemade all-butter crust is best. |
| Egg, beaten | 1 | Wash for colour. |
| Salt and black pepper | to taste | Season the filling well. |
Why Poach a Whole Chicken
A whole bird gives you three things at once: white meat, dark meat, and a stock with enough gelatin to set slightly when it cools. Carton stock gives you none of that body.
The practical effect is that the filling needs less flour, so it tastes more of chicken and less of thickened sauce.
Blind Baking the Base
A bottom crust that goes into the oven raw under a wet filling never crisps. It steams. Fifteen minutes of blind baking with weights sets the structure before the filling touches it.
Brush the hot base with a little beaten egg as soon as it comes out. The egg seals the surface and gives the filling something to sit on rather than soak into.
How to Make It Step by Step
The sequence for an old fashioned chicken pot pie recipe has three stages: poach, build, bake.
- Put the chicken, water, two carrots, two celery stalks, one onion, bay and peppercorns in a large pot.
- Simmer gently for 90 minutes, skimming the surface.
- Lift out the chicken and strain the stock. Reserve 3 cups.
- Cool the chicken, then pull the meat off in large pieces.
- Blind bake the bottom crust 15 minutes at 400°F with weights; brush with egg.
- Melt the butter and cook the remaining carrot, celery and onion 8 minutes.
- Stir in the flour and cook 2 minutes.
- Add the reserved stock gradually, whisking, then the cream. Simmer 8 minutes.
- Stir in the chicken, peas and herbs. Season generously.
- Cool the filling 20 minutes, then spoon into the baked base.
- Lay the top crust on, seal the edges, and cut four vents.
- Brush with egg and bake 45 to 50 minutes until deep golden.
- Rest 20 minutes before cutting.
The three stages of an old fashioned chicken pot pie recipe can be spread across two days without losing anything.
Skim the Stock
The grey foam that rises in the first twenty minutes is coagulated protein. Left in, it makes the stock cloudy and slightly muddy tasting.
Skim it off with a spoon and keep the pot at a bare simmer. A rolling boil emulsifies the fat back in and makes the same problem worse.
Safe Chicken Handling
Poached chicken is done at 165°F in the thickest part of the thigh. Cool the stock quickly rather than leaving the pot on the counter. The USDA guidance on chicken and food safety sets out safe temperatures and cooling windows.
If you are making the stock a day ahead, refrigerate it in a shallow container so it cools through quickly.
Pastry and Timing Guide
These stages decide how an old fashioned chicken pot pie recipe turns out.
| Stage | Time | What to look for |
|---|---|---|
| Poaching | 90 minutes | Meat pulls from the bone. |
| Blind bake | 15 minutes | Set and pale gold, not browned. |
| Sauce | 8 minutes | A spoon leaves a trail. |
| Cooling | 20 minutes | No steam rising. |
| Baking | 45 to 50 minutes | Deep golden, bubbling at the vents. |
| Resting | 20 minutes | Filling firm enough to slice. |
Why 20 Minutes of Resting
A double crust pie holds a lot of heat and the filling is still liquid when it comes out. Cut into it early and the whole slice collapses.
Twenty minutes lets the starch set enough to hold a wedge. It is the difference between a slice and a spoonful.
Every stage in an old fashioned chicken pot pie recipe has a visual cue, which matters more than the clock.
Best Tips
Six habits that make the traditional method worth the time.
- Make the stock a day ahead. It is easier and the fat lifts off cold.
- Blind bake the base. Non-negotiable for a chicken pot pie recipe with pie crust underneath.
- Use less flour than you expect. Real stock has its own body.
- Pull the meat in large pieces. Shredded meat disappears into the sauce.
- Season after the cream. Dairy mutes salt.
- Cut proper vents. Four clean cuts, not slits.
Easy Variations to Try
The traditional filling is the base for every other version in this group.
- Puff pastry top. Swap the lid as in the chicken pot pie recipe puff pastry.
- Individual pies. Portion into a tin as in the mini chicken pot pie recipe.
- Weeknight version. The chicken pot pie recipe takes about an hour.
- Slow cooker filling. See the crock pot chicken pot pie recipe.
- Shortcut sauce. The chicken pot pie recipe with cream of chicken soup skips the roux.
- Lattice top. Weave strips instead of a solid lid; it vents itself.
What to Serve With It
A double crust pie is substantial, so keep the sides light.
- A simple green salad.
- Buttered green beans.
- Cranberry sauce.
- Pickled beets.
- Steamed carrots.
- Nothing else; it is a full plate.
Build a Balanced Plate
Two crusts and a cup of cream make this the richest version in the group, and a slice is a full meal.
A sharp salad or something pickled does more for the plate than another starch would.
The problems below are the ones that come up most often with an old fashioned chicken pot pie recipe.
Troubleshooting Guide
The problems people hit with an old fashioned chicken pot pie recipe are almost all in the base.
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy bottom | Base not blind baked | Blind bake 15 minutes; egg wash it. |
| Runny filling | Cut before resting | Rest 20 minutes. |
| Cloudy stock | Boiled instead of simmered | Bare simmer; skim the foam. |
| Dry chicken | Poached too hard | Gentle simmer for 90 minutes. |
| Pale top | No egg wash | Brush the lid before baking. |
| Filling too thick | Too much flour | ⅓ cup is enough with real stock. |
If the Bottom Is Soggy
This is the single most common failure, and it is always the same cause: the base went in raw under a wet filling.
Blind bake for fifteen minutes with weights, brush the hot base with egg, and make sure the filling is cool before it goes in.
If the Stock Is Weak
A weak stock usually means too much water or too short a simmer. Ten cups for a four pound bird over ninety minutes is the working ratio.
If it still tastes thin, reduce the strained stock by a third before you use it. That concentrates it without needing more chicken.
An old fashioned chicken pot pie recipe reheats better than most, because the base crust protects the filling.
How to Store and Reheat
A double crust pie reheats better than most, because the base protects the filling.
Refrigerator Storage
Cover and refrigerate at 40°F or below for up to four days.
Reheat slices at 350°F for 20 minutes on a baking sheet, which lets the base crisp again. Microwaving softens both crusts.
Freezer and Make-Ahead Notes
Freeze assembled and unbaked for up to three months. Bake from frozen at 375°F for about 90 minutes, covering the top once it colours.
The stock and the filling can both be made two days ahead, which breaks the three hours into manageable pieces.
Using the Leftovers
Leftover stock freezes well and is worth keeping for soup, risotto or gravy.
Leftover chicken from the poached bird makes sandwiches or a salad the next day.
These are the questions readers ask most often about an old fashioned chicken pot pie recipe.
Frequently Asked Questions
These come up most often about an old fashioned chicken pot pie recipe.
Do I need a bottom crust?
For a traditional pie, yes. A chicken pot pie recipe with pie crust top and bottom is what makes it old fashioned. Blind bake the base first.
How long do I poach the chicken?
Ninety minutes at a bare simmer. The meat should pull from the bone with almost no resistance.
An old fashioned chicken pot pie recipe is the benchmark the rest of this group is measured against.
Can I use store-bought stock?
You can, but you lose the body that gelatin gives. If you do, add an extra tablespoon of flour to compensate.
Why is my bottom crust soggy?
It was not blind baked. A raw base under a wet filling steams rather than bakes. Fifteen minutes with weights fixes it.
How far ahead can I make it?
The stock and filling both keep two days refrigerated. Assembled unbaked pies freeze for three months.
How long does it bake?
45 to 50 minutes at 400°F, longer than a top-only pie because there is more pastry to set.
More Chicken Pot Pie Recipes to Try
If this old fashioned chicken pot pie recipe worked for you, try these next. Every exact keyword links to its recipe page:
- chicken pot pie recipe
- chicken pot pie recipe puff pastry
- chicken pot pie recipe with cream of chicken soup
- mini chicken pot pie recipe
- crock pot chicken pot pie recipe
The blind baking rule behind this old fashioned chicken pot pie recipe applies to any pie with a bottom crust.
Final Thoughts on This Old Fashioned Chicken Pot Pie Recipe
Poach the bird, blind bake the base, and rest the pie for twenty minutes before it meets a knife.
Those three steps are what make an old fashioned chicken pot pie recipe worth three hours instead of one.
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